Banana Cornbread Muffins 1 Point
Light, fluffy, and bursting with natural sweetness, these Banana Cornbread Muffins are the perfect guilt-free treat to satisfy your snack or breakfast cravings. Combining the wholesome goodness of ripe bananas with the rustic texture of yellow cornmeal, these muffins offer a delightful blend of sweet and savory flavors. Made with simple, low-calorie ingredients like unsweetened applesauce, egg whites, and a sugar substitute, each muffin is only 1 point on most weight management programs, making them a convenient and delicious way to stay on track. Ready in just 25 minutes, this easy recipe yields 12 moist, golden muffins that are perfect for meal prepping, on-the-go breakfasts, or a midday pick-me-up. Try them warm from the oven or toast them the next day for an irresistibly cozy bite.
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Recipe Information
Ingredients
- 2 large Ripe bananas
- 0.5 cup Yellow cornmeal
- 0.5 cup All-purpose flour
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 2 tablespoons Sugar substitute or sweetener of choice
- 0.25 cup Unsweetened applesauce
- 2 large Egg whites
- 1 teaspoon Vanilla extract
- 0.25 cup Skim milk or unsweetened almond milk
Instructions
Preheat your oven to 375°F (190°C) and line a 12-count muffin tin with paper liners or spray with nonstick baking spray.
In a large bowl, mash the bananas until smooth and creamy using a fork or whisk.
Add the unsweetened applesauce, egg whites, vanilla extract, and skim milk to the mashed bananas. Mix well until combined.
In a separate bowl, whisk together the cornmeal, all-purpose flour, baking powder, salt, and sugar substitute.
Gradually fold the dry ingredients into the wet ingredients. Stir gently until just combined, being careful not to overmix.
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
Bake in the preheated oven for 15–17 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffin tin from the oven and allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy these Banana Cornbread Muffins as a healthy snack or breakfast option. Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
835 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.3 g | 6% | |
| Saturated Fat | 0.7 g | 3% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1 mg | 0% | |
| Sodium | 1184 mg | 51% | |
| Total Carbohydrate | 181.7 g | 66% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 43.5 g | ||
| Protein | 23.8 g | 48% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 106 mg | 8% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 1401 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
